A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
The seed that will eventually become cilantro. Commonly used as a spice in cooking, and less common as a cocktail ingredient.
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
A spice from an evergreen tree commonly called star anise, staranise, star anise seed, Chinese star anise, or badiane that closely resembles anise in flavor. Usually used as a floating garnish.
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.
Also called amber rums, gold rums are medium-bodied rums that get their coloring from added sugars like molasses or caramel. These rums can either be left un-aged or slightly aged in charred oak barrels.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
1. Use a sharp knife or vegetable peeler to remove the zest from 8 lemons, taking care to avoid the white pith. Add the lemon zest to a large airtight container.
2. Peel and core the pineapple and cut into large chunks, and add them to the lemon peels.
3. Coarsely grind the spices with a mortar and pestle. Add the spices to the container, along with the sugar and the juice of 6 lemons. Muddle the mixture.
4. Pour in the brewed green tea as well as the spirits and bitters and stir to combine. Add boiling water and immediately cover so the liquid doesn’t evaporate. Let sit overnight, then strain the mixture into a clean container.
5. Bring the milk to a boil but don’t burn. Add the boiling milk and the juice of the remaining 2 lemons to the strained mixture—the milk will curdle and the solids will coagulate. Let sit for 30 min to 1 hr.
6. Strain the liquid a little at a time (or split between multiple strainers) through a fine chinois lined with cheesecloth, replacing the cheesecloth if it becomes too thickly layered with milk solids, however a fine layer of milk solids stuck in the cloth is key to a clear strain. Re-strain again using the same cloth until punch becomes crystal clear.
#batch #ontherocks #makeinadvance
If the spirits list seems overwhelming, consider consolidating by using just one aged rum, instead of three.
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